Salad Topping Granola Clusters
Vegetarian
Serves 4 people
10mins Prep
15-20mins Cook
Add crunch and deliciousness to a baby spinach, strawberry, avocado and red onion salad, then drizzle with a little extra Barker’s NZ Raspberry Vinaigrette.
By Josie Wells, author at Y.U.M
Ingredients
- 1 cup Rolled oats
- 1/2 cup Almonds
- 1/3 cup Pecans
- 1/2 cup Sunflower seeds
- 1/4 cup Sesame seeds
- 1 Tbsp Poppy seeds
- 1/2 tsp Salt
- 1 Egg white
- 3 Tbsp Barker’s NZ Raspberry Vinaigrette
- 2 Tbsp Olive oil
- 1/2 Tbsp Honey
Method
- Preheat oven to 180°C fan bake and line a large oven tray with baking paper.
- Combine oats, roughly cut almonds & pecans, sunflower seeds, sesame seeds, poppy seeds, salt and cayenne pepper (if using) in a large bowl.
- Whisk egg white until white and foamy. Add to oat mixture with Raspberry Vinaigrette, oil and honey. Stir until well combined.
- Spread mixture out in a thin layer on prepared tray and bake for 10 minutes. Stir, then bake for a further 5-10 minutes, until golden brown and crunchy.
- Leave to cool before breaking into clusters and serving.
Tips
- Any leftovers can be stored in an airtight jar or container for two weeks.
This Recipe Uses
NZ Raspberry Vinaigrette 280ml
$5.79
280ml
